- 1 tbsp sesame oil
- 125g/4½oz fillet steak
- 1 tbsp sesame seeds
- 100g/3½oz new potatoes, cut in half
- 100g/3½oz Chantenay carrots or similar small carrots
- 85g/3oz asparagus spears
- 1 tbsp soy sauce
- ¼ chicken stock cube
- 1 tbsp honey
- ½ orange, juice only
- 1 orange, peeled and sliced
- 1 sprig fresh chervil
- Bring a saucepan of salted water to the boil.
- For the Asian sesame beef fillet, heat a frying pan over a medium heat. Rub the sesame oil into the steak and fry the meat for 2-3 minutes on each side, or until cooked to your taste. Sprinkle the sesame seeds over the steak, then remove the meat from the pan. Set aside to rest.
- For the orange and vegetable salad, cook the potatoes, carrots and asparagus in the salted, boiling water for 5-6 minutes, or until tender but not cooked through, then drain.
- Add the partially-cooked vegetables, soy sauce, stock cube, honey, and orange juice to the beef pan. Simmer over a medium heat for 4-5 minutes, stirring occasionally, until the sauce has thickened slightly.
- To serve, arrange the orange slices on a serving plate and spoon the orange and vegetable salad into the centre. Place the sesame beef fillet on top of the salad, and garnish with the chervil sprig.